I've been a backyard BBQ fanatic for several years(10-12), with a high percentage of successes on a variety of meats, veggies and pizza, on an old Weber kettle. I recently purchased a WSM and today is the first dry burn to begin the seasoning process. Tomorrow will be the fun part, and possibly to make my gf nuts, thefirst run with some fat supplied from my favorite butcher. Built without any mods: Having an OCD tendency to change what works by design into my own personalized version, I have already added a few mods to my WSM before the first burn. 1) Added a second charcoal grate with a pair of eye bolts to make cleaning as little easier. 2) Added a gasket kit to the aluminum door and lid. Not the cleanest work I've done, but effective. 3) Added a few washers to the top grill mounting tabs. 4) Using a small Weber electronic thermometer inserted through the silicone plug to be able to check the WSM temperature in the cooking area. 5) Changed to a Brinkman water bowl. The plan is to start small, with a chicken or two at first. Then onto easier cuts until I learn the ins and outs of the WSM. Having access to a commercial kitchen gives me room to start making brines and my ultimate goal, brined/smoked pastrami. Wish me luck!!! Any recommendations on a meat thermometer I can read without opening the smoker?